Works by 孙兰静

虾肉蛋白在乳酸菌发酵过程中的降解及其 体外抗氧化活性的动态变化.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 22, p. 65, doi. 10.7506/spkx1002-6630-20240418-178

By:

• 熊治渝;
• 孙兰静;
• 张倩倩;
• 高瑞昌;
• 袁 丽

Publication type:

Article